The daikon – or Japanese radish – is a bit exotic. Cultured with reverence, it is very easy on the palette: subtle, tangy, almost sweet. A very respectable dish indeed.
We hoped that even Tenjin, Shinto god of scholarship, would approve of this simple but powerful classic culture. Great as an appetiser, with cheese and crackers, or tossed through salads, used in Asian Fusion creations or as a palette cleanser.